General Manager

About Us

NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide. We put our people first to deliver finely tailored, expertly managed programs. The NEXDINE Experience is responsive, transparent, and authentic.

About the Role

The General Manager reports to the Executive Vice President and is responsible for managing the daily operations of the unit. The General Manager is responsible for exceeding all financial and operational goals, client objectives, customer satisfaction, people management and development while creating a positive work environment for staff.

Location: Remote (Must reside in MD, DE, VA, WV, or D.C.)

Responsibilities

Culinary & General Management

• Direct and assist the Chef Manager and hourly staff in all aspects of menu writing, cycle of cost control, food production, execution, and presentation.
• Treat the cafe as your own business; responsible for the quality of all food products and ensuring standards are met.
• Oversee all aspects of catering operations, including assisting the catering team as needed.
• Assist with food production, including but not limited to grab-and-go items, desserts, breakfast and lunch specialties, and executive catering needs.

Operations

• Maintain vendor and client relationships.
• Oversee supplies, equipment, and work areas; arrange for equipment purchases and repairs.
• Work closely with the Chef regarding purchasing of food and other supplies.
• Determine production schedules and staff requirements (including recruitment) to ensure timely delivery of services.
• Handle all essential functions of payroll processing and other financials.
• Participate in team cleaning duties (e.g., kitchen, cafe, mopping floors, washing dishes).
• Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.

Financial

• Manage department controllable expenses and adhere to budgetary guidelines.
• Generate financial reports and P&L analysis and reporting.
• Develop operational forecasts and manage all unit accounting functions.
• Oversee inventory management and updating price fluctuations.

People Management

• Provide direction and manage performance of all direct and indirect reports, ensuring employee development and engagement.
• Manage and motivate employees through continuous communication and encouragement.
• Instruct, train, and mentor staff in food preparation, garnishing, presentation, and customer service.
• Provide superior customer service and lead by example (e.g., being attentive, approachable, greeting and thanking customers).

Requirements

• Bachelor’s degree, culinary school certificate or degree, or equivalent combination of education and experience.
• 5–7 years’ experience in a Senior Living General Manager role.
• Proficiency in Microsoft Office Suite.
• Ability to lift/pull up to 40 pounds.

Qualifications

• ServSafe Certification
• Choke Safety Certification
• Allergen Awareness Certification (MA)

Skills

• Excellent verbal and written communication skills.
• Customer/Client focus.
• Problem-solving and analytical thinking with an outside-the-box mentality.
• Leadership and development—ability to mentor.
• Team-oriented and team builder.
• Project management.

Benefits

• Generous compensation and benefits package.
• Health, dental, and vision insurance.
• Company-paid life insurance.
• 401(k) savings plan.
• Paid time off: vacation, holiday, sick time.
• Employee Assistance Program (EAP).
• Career growth opportunities.
• Various employee perks and rewards.

Pay & Schedule

• Full-time position.
• Weekly pay via direct deposit.